What Is a

Curry

? Indian Curry and Its Types

• North India: Creamy, dairy-based types of curry like korma, butter chicken, and saag are common, often cooked with ghee and whole spices.

• South India: Coconut, curry leaves, and tamarind dominate, with regional recipes like Chettinad curry and Kerala fish molee.

• West India: Maharashtra and Goa are known for fiery, coconut-rich types of curries such as Kolhapuri and Vindaloo.

• East India: Bengali and Odia curries often use mustard oil and fish, exemplified by Chingri Malai and mustard fish types of curries.

• Central India & Rajasthan: Dishes like Laal Maas and Jungli Maas showcase the use of dried chillies and yoghurt, reflecting arid climates and local game.

25 Types of Indian Curry

India’s culinary landscape is a mosaic of bold spices, aromatic herbs, and richly layered gravies. To understand what is curry, one needs to explore all regions across India and experience a wide variety of curry types. Here's a curated list of 25 Indian curry dishes and the regions they come from:

1. Rajma (Punjab): Kidney beans simmered in a spiced tomato gravy, a classic vegetarian curry food.
   

2. Nihari (Delhi/UP): Slow-cooked mutton stew with warm spices, often enjoyed for breakfast.
   

3. Aloo Dum (Kashmir): Baby potatoes cooked in a yoghurt-based gravy, deeply spiced and aromatic.
   

4. Methi Murg (UP): Chicken curry with fenugreek leaves, offering a slightly bitter, earthy flavour.
   

5. Palak Paneer (Punjab): Cottage cheese cubes in pureed spinach — a beloved green Indian curry.
   

6. Bhuna Gosht (Delhi): Dry-fried lamb curry enriched with browned onions and bold spices.
   

7. Chana Masala (North India): Chickpeas in tangy tomato gravy — a hearty and popular curry food.

8. Gongura Mutton (Andhra Pradesh): Tangy lamb curry with sorrel leaves, unique among types of curry.

9. Ulli Theeyal (Kerala): Shallots in roasted coconut and tamarind gravy — deeply flavourful.
   

10. Chicken Ghee Roast (Karnataka): Spicy dry curry with clarified butter and red chillies.
    

11. Avial (Tamil Nadu): Mixed vegetables in a coconut and yoghurt gravy — a mild vegetarian curry type.
    

12. Andhra Fish Curry: Hot and sour fish curry with tamarind and green chillies.
    

13. Paya (Hyderabad): Spiced broth made from goat trotters, slow-cooked till gelatinous.
    

14. Mysore Mutton Curry: A bold and peppery meat curry rooted in Karnataka's royal kitchens.

15. Vindaloo (Goa): Spicy pork curry known for its bold vinegar and garlic notes.

16. Prawn Koliwada (Maharashtra): Coastal prawn curry with fiery red masala.
    

17. Moong Dal Curry (Gujarat): Light lentil curry with cumin and ginger.
    

18. Tambda Rassa (Kolhapur): Spicy red mutton curry, iconic among Kolhapuri curry types.
    

19. Dhansak (Maharashtra): Lentil and meat curry combining sweet, sour, and spicy flavours.
    

20. Doodhi Chana Dal Curry (Gujarat): Bottle gourd and Bengal gram curry with earthy flavours.

21. Assamese Fish Tenga: Light and sour fish curry made with tomatoes or elephant apples.

22. Ooti (Manipur): Mild green pea and rice curry, a traditional Manipuri preparation.

23. Chingudi Jhola (Odisha): Prawn curry with mustard, garlic, and tomato base.

24. Macher Jhol (West Bengal): Bengali fish curry with potatoes and mustard seeds — a classic Indian curry.

25. Chicken Bamboo Shoot Curry (Nagaland): Distinct curry with bamboo shoots and fermented flavours — rare among types of curry.

Each of these regional recipes exemplifies how Indian curry adapts to local ingredients and preferences, making curry food an endlessly fascinating part of Indian cuisine. Whether you’re exploring vegetarian or meat-based curries, the variety reflects centuries of tradition and taste.

Relevance of Curries in Global Cuisine

Indian curry holds a vital place in global cuisine, shaping food cultures far beyond its origins. From the UK’s beloved chicken tikka masala to Japan’s comfort-style curry rice, Indian curry has inspired countless variations. As chefs and home cooks worldwide continue to experiment with curries, the influence of Indian culinary traditions and the meaning of curry remain vibrant, relevant, and ever-evolving.